Name: Shrimp and quinoa bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa, rinsed; 1/2 cup water; 1 tsp salt; 8 oz large shrimp (21-25 count), peeled and deveined; 1 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 3.5 oz cucumber, diced; 1 tbsp lemon juice; 1/2 tsp lemon zest, grated; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

399 calories

Protein: 43g; 43% of calories
Carbs: 36g; 36% of calories
Fat: 10g; 22% of calories

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rinsed quinoa, water, and a small pinch of the salt. Bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes. Remove from the heat and let it rest covered for 5 minutes.
While the quinoa cooks, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with half of the olive oil, the garlic powder, smoked paprika, and half of the remaining salt until evenly coated.
Heat a 12-inch skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook until pink, opaque, and just curled into a loose C shape, about 2 to 3 minutes per side. Remove the pan from the heat immediately. Done when shrimp are opaque and flakes easily, 145°F.
In a serving bowl, whisk the remaining olive oil, lemon juice, lemon zest, and a final pinch of salt. Fluff the quinoa with a fork and add it to the bowl along with the diced cucumber and parsley. Toss to coat, then top with the seared shrimp.

Nutrition

Ingredients

Instructions

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